Black Bean Burgers and Homemade Hamburger Buns Recipes

This Black Bean Burger recipe is now a favorite of my meat-loving husband. He wasn’t happy when I announced we’d be doing Meatless Mondays, largely because he hates most vegetables and considers it unmanly to eat a meal without meat. But this Black Bean Burger recipe with Homemade Hamburger Buns changed his mind. Now he even asks me to make it on other days of the week, too!

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It wasn’t easy convincing him that black beans could make a great tasting burger. Coming up with a recipe he’d approve of meant it had to provide the big, juicy taste of regular burgers, and meanwhile I wanted a recipe that was easy to make and could be cooked on either grill or the stove, depending on the weather.

After combining a number of different recipes and adjusting the seasonings to suit our tastes, I served this one night and was finally spared the “Where’s the beef?” jokes. To my delight, it’s extremely easy to make, too.

Easy to make Black Bean Burgers provide that big, juicy flavor you've been looking for... without the beef!

Author: Katie B. of HousewifeHowTos.com

Recipe type: Main

Cuisine: American

Serves about: 4

Ingredients

2 cups black beans, drained and rinsed

½ green bell pepper (optional)

½ onion

3 cloves garlic

½ cup bread crumbs

1 egg

1 tablespoon chili powder

1 tablespoon cumin

Splash of hot sauce to taste

⅛ tsp. liquid smoke (optional, but recommended for stove top cooking)

Instructions

In the bowl of a food processor, finely chop the bell pepper (if using), onion and garlic.

Add everything else but the beans to the food processor. Mix for 1 full minute.

Add the beans to the bowl and process for 30 seconds or so until the mixture reaches a meaty texture. (Don't turn it into a paste!)

Add additional bread crumbs if too wet, or water/vegetable stock if too dry. You want it to be the consistency of ground beef.

Shape into patties and chill for 20 minutes. Do NOT skip this step!

Spray skillet with oil and cook patties over medium heat, 5-7 minutes per side, until browned. Or grill 3 minutes per side.

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What to serve on the burgers is entirely up to you. I like mine with guacamole and a squirt of chipotle sauce, my husband prefers his with homemade BBQ sauce, and my son likes just homemade ketchup and mustard. We all agree that whatever the toppings it tastes like a regular burger, but is far less greasy. Plus, we’re getting fiber, too!

One more thing to know about this Black Bean Burger recipe: it’s best on homemade hamburger buns. But what isn’t?

Use your bread machine to make these soft, fluffy hamburger or hot dog buns and turn your BBQ into a feast.

Author: Katie B. of HousewifeHowTos.com

Recipe type: Bread

Cuisine: American

Serves about: 12

Ingredients

1 cup water

1 egg

¼ cup shortening

2 cups all-purpose flour

1 cup whole wheat flour

¾ teaspoon salt

¼ cup sugar

3 teaspoons yeast

Instructions

Add ingredients to bread machine in order advised by the manufacturer. (Usually liquids first, then solids with yeast and sugar on top.) Select the "Dough" setting and start the machine.

Remove dough from machine after first rise. Transfer dough to a floured surface and shape into a 12-inch long log.

Slice the log into 12 equal pieces. Roll into balls and lightly flatten the top for hamburger buns, or into 6-inch ovals for hot dog buns.

Grease a baking sheet. Place rolls on it and cover with a towel. Let rise in a draft-free location until doubled (about 30 minutes).

Preheat oven to 400 F. Bake buns 10-12 minutes until golden brown. Remove from the oven and transfer to a wire rack to cool.

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Incidentally, you can freeze both the burgers and the buns so why not double the recipe? To freeze, set the cooked patties and baked buns 2″ apart on a cookie sheet and freeze for 2 hours then transfer them to freezer containers and use within 2 months.

Dear Katie, Thank you so much for these recipes. I have very picky eaters! Your recipe for Black Bean Burgers was my last attempt to change their minds on “bean” burgers. I am happy to report my family loved them! My “worst food critic”, 5 year old Grandson, left me dazed when he scarfed down a second burger!

I also have to rave about your recipe for buns! We have soy flour allergies here, so I bake all kinds of bread, everyday! Your recipe is now, the only one I will use for buns. With a family of six, I love that this recipe makes twelve. I always think, I will have some to freeze, but so far, that has not happened. My family prefers these buns over homemade sandwich bread and even biscuits!

My bread machine directions also suggest adding liquids first. I “melt” 1/4 cup of shortening in the 1 cup water. ( I keep “organic” shortening in the frig. Fill measuring cup to 1 cup water, spoon cold shortening into same cup until level reaches 1 1/4 cup). I then whisk the “room temp” egg into the same cup when oil/water has reached about 90 degrees according to my meat thermometer. I have made these buns countless times and this recipe never has failed me. Wish you could see my happy dance! :o)

My “food critic” especially loves them when I brush the tops with egg wash and sprinkle the top with roasted sesame seeds right before they go in to bake.

Again, thank you so much for sharing your recipes with us. Grandma’s a happy camper!

This sounds delicious and easy too. I always keep (precooked) black beans in my freezer so I could whip these up in no time. They will make a great lunch too I bet with or without the bun. I can’t wait to try them (pinned).

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